1 cup wild rice
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups vegetable or chicken stock
1 teaspoon dried thyme
Salt and pepper to taste
2 cups spinach or kale, chopped
Optional toppings: croutons or parmesan
In a large pot, combine wild rice with 3 cups of water. Bring it to a boil, then reduce the heat and let it simmer for about 40-50 minutes until tender. Drain any excess liquid and set aside.
In the same pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until the onions are translucent and the vegetables are tender, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.
Pour in the vegetable or chicken broth and bring to a boil. Add thyme, salt, and pepper to taste. Reduce heat and let simmer for about 10 minutes, allowing the flavors to meld.
To the simmering broth, add the cooked wild rice and chopped spinach or kale. Stir well and cook for an additional 5 minutes until the greens are wilted.
Taste the soup and adjust the seasoning with more salt and pepper if necessary. You can also add a splash of lemon juice for a fresh zing.
Ladle the soup into bowls and add desired toppings such as croutons or grated parmesan cheese for added flavor and texture.
